Glossy ganoderma fagopyrum tararicum tea and preparation technology thereof

A preparation process, the technology of tartary buckwheat tea, applied in the field of tartary buckwheat tea and its preparation, can solve the problems of reducing the health care effect of tartary buckwheat, destroying the nutritional components of tartary buckwheat, and long drying time at high temperature, so as to achieve reasonable formula composition and outstanding health care effect , The effect of increasing the dissolution rate

Inactive Publication Date: 2013-02-13
太原市素有苦荞食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The defects of the prior art are as follows: 1. In the processing of traditional buckwheat tea, the high-temperature drying time of the drying and aromatherapy link process is longer, and the flavonoids in the tartary buckwheat are easily decomposed, thereby destroying the nutritional co

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Select tartary buckwheat seeds with large grains, plumpness, and high bulk density, and crush them by mechanical grinding. The obtained tartary buckwheat cortex powder is passed through an 80-mesh sieve, and the tartary buckwheat cortex coarse powder is ultrafinely pulverized by a flow energy mill, and the obtained fine The powder is passed through a 300-mesh sieve.

[0050] Take Ganoderma lucidum, dry it, crush it mechanically, and pass through a 60-mesh sieve to obtain Ganoderma lucidum powder and flocs; put the Ganoderma lucidum powder into a fluid energy mill for ultrafine grinding, and pass through a 300-mesh sieve; decoct the flocs with 12 times the amount of water first 2 hours, then decoct with 10 times the amount of water for 1 hour, combine the two decoctions, evaporate the water by thin film evaporation, evaporate and dry under reduced pressure (0.1MPa, 20°C); combine superfine powder and extract of Ganoderma lucidum to obtain Ganoderma lucidum pink.

[0051...

Embodiment 2

[0061] Select tartary buckwheat seeds with large grains, plumpness, and high bulk density (Xinong No. 9909 variety cultivated by Northwest Agriculture and Forestry University), and grind them by mechanical grinding. The coarse powder is obtained by superfinely pulverizing the tartary buckwheat coarse powder by using a fluid energy mill, and passing the obtained fine powder through a 300-mesh sieve.

[0062] Take Ganoderma lucidum, dry it, crush it mechanically, and pass through a 60-mesh sieve to obtain Ganoderma lucidum powder and flocs; put the Ganoderma lucidum powder into a fluid energy mill for ultrafine grinding, and pass through a 300-mesh sieve; decoct the flocs with 12 times the amount of water first 2 hours, then decoct with 10 times the amount of water for 1 hour, combine the two decoctions, evaporate the water by thin film evaporation, evaporate and dry under reduced pressure (0.1MPa, 20°C); combine superfine powder and extract of Ganoderma lucidum to obtain Ganoder...

Embodiment 3

[0073] Tartary buckwheat seeds (Xinong No. 9909 variety cultivated by Northwest Agriculture and Forestry University) were soaked in a mixed aqueous solution containing 0.008% copper sulfate, 0.048% zinc sulfate and 0.08% potassium dihydrogen phosphate. The thickness of the seeds in the aqueous solution was 1cm. Soak for 5 days, irradiate with ultraviolet light for 1 hour every day, take it out after 5 days, rinse with clean water, ultrasonic for 5 minutes under the condition of 24KHz, 300W power, put it in a far-infrared oven and dry it at low temperature. The mechanical grinding method is used to pulverize it, and the obtained tartary buckwheat cortex powder is passed through a 80-mesh sieve to obtain the tartary buckwheat cortex coarse powder. have to.

[0074] Take Ganoderma lucidum, dry it, crush it mechanically, and pass through a 60-mesh sieve to obtain Ganoderma lucidum powder and flocs; put the Ganoderma lucidum powder into a fluid energy mill for ultrafine grinding, a...

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Abstract

The invention discloses a glossy ganoderma fagopyrum tararicum tea and a preparation technology thereof. The fagopyrum tararicum tea is formed by 500-850 parts of fagopyrum tararicum cortex powder, 150-500 parts of glossy ganoderma powder, 50-100 parts of folium mori powder, 20-70 parts of fagopyrum tararicum extracts, 2-10 parts of guar gum, 2-10 parts of xanthan gum and 2-10 parts of konjac glucomannan. The preparation technology includes steps of powder mixing, forming, drying and aroma raising, detailedly, first evenly mixing the fagopyrum tararicum cortex powder, the glossy ganoderma powder, the folium mori powder, the fagopyrum tararicum extracts, the guar gum, the xanthan gum and the konjac glucomannan until the color is uniform and standing for 20 minutes; then adding 25%-40% of water into the evenly mixed tea powder, blending evenly through a pressure forming machine, sieving the tea powder through a 30-mesh sieve, and granulating; filling a disk with formed fagopyrum tararicum tea particles, placing in a hot air drying oven, drying at 50-55DEG C until the water content is lower than 8%, then placing in a far infrared oven, baking at 200-220DEG C for 2-3 minutes, and cooling naturally; and finally, placing the cooled fagopyrum tararicum tea in a drum drying oven and baking until the water content is not higher than 5% at 110-145DEG C.

Description

technical field [0001] The invention relates to tartary buckwheat tea and a preparation process thereof. Background technique [0002] Tartary buckwheat, an annual herb of Polygonaceae, is a health food favored by people. "Compendium of Materia Medica" records that tartary buckwheat is "bitter in taste, flat in cold, beneficial to strength, continuation of spirit, beneficial to eyes and ears, wide in chest, lowering qi, and invigorating stomach." Modern research shows that tartary buckwheat has high nutritional value, and its protein content is about About 10% of the dry weight is mainly composed of glutenin, water-soluble albumin and salt-soluble globulin, which is similar to soy protein; tartary buckwheat has high amino acid content and appropriate ratio, and contains all 8 kinds of amino acids necessary for the human body, especially rich in Arginine, lysine, tryptophan, histidine, etc. are very complementary to other foods. The fat content is generally 2% to 3%, and it...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 马强
Owner 太原市素有苦荞食品有限公司
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